I think it’s fair to say that I have a love for beetroot. This superfood is so good for you, so tasty, and so… pink! And something so pink can only be a good thing. I only recently discovered this amazing vegetable and now I eat it all the time. If you don’t believe me, just check out my beetroot post.
I think it’s fair to say that I have a love for beetroot. This superfood is so good for you, so tasty, and so… pink! And something so pink can only be a good thing. I only recently discovered this amazing vegetable and now I eat it all the time. If you don’t believe me, just check out my beetroot post.I eat it with most things now and have even experimented with using it as a main ingredient to some of my dishes. I was in the shop not too long ago when I came across beetroot hummus. Because I have my new-found obsession with the vegetable, I decided to give it a go. Honestly though, I’m not too crazy about shop bought hummus and much prefer my own homemade one. But the colour was drawing me in and I had to give it a go. It tasted ok, but wasn’t really doing that much for me. But I loved the idea and really wanted to try it again, so I decided to have a go and make my own.
I researched it and researched it, not really sure how to do it. But then it struck me… I have a fool proof hummus recipe which always goes down well. So surely I just need to add in some beetroot to make it beetroot hummus? And that’s basically how you do it. The trick is that you have to roast your beetroots first, but it’s so easy and takes such little effort.
One of the best parts about this is that the recipe makes so much. It’s ridiculous how much you pay in a shop for a tiny pot of hummus, and they’re normally so packed out with preservatives and stabilisers that all the health benefits fly out the window. But this is so simple and cheap to make, and yields roughly 1 medium sized bowl of hummus. Total value for money.
You Can’t Beet It!
This recipe has been tried and tested and there’s nothing better than when someone takes a bite and makes that heavenly ‘mmmmm’ sound. That’s when you know that you’ve made something good. And this gets one of them sounds every time it’s tasted. A definite winner. I always prefer making my own food, and this is a prime example of why. So much tastier and fresher, and you know exactly what goes into the dish.
But the best part about this, besides the flavour, has to be the colour. It’s just so… pink. It’s amazing and only makes me love it even more. So if you have a massive love of hummus, beetroot or anything pink, then this is the perfect dish for you. Ideal as a side dish, as a snack, or even as a lunch. I especially love this on chia crispbread or corn cakes, or as a spread in pitta wraps.
So, what are you waiting for? Add a touch of colour to your lunch and have a go at making your own dip. All you need is a food processor and a few simple ingredients, and once you make your own, you’ll never look back!
Don’t just taste the rainbow, you can make it too!
Beetroot Hummus Recipe:
The perfect way to liven up any dip selection
- 400 g Can Chickpeas (Drained and Rinsed)
- 2 Table Spoons Tahini
- 1 1/2 Roasted Beetroot
- 1 Tablespoon Lemon Juice
- Pinch of Salt
- 1 Teaspoon Olive Oil
- 4 Tablespoons Water
- Sprinkle Garlic Powder (or 1/4 Teaspoon Garlic Paste)
- Place all the ingredients in the food processor or blender and blend until smooth
- Add a table spoon of water at a time until the desired consistency’s reached (I didn’t use any)
Enjoyed best with warm pitta, vegetable sticks, or on the side of a salad
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